I was in the midst of planning lunch when, all of a sudden, the need for something sweet hit me like a truck. I wanted something gooey and rich but knew I was not in the mood to bake. I am doing some experimenting with raw desserts so this was the absolute perfect time to experiment with a bottle of peppermint extract and a new bag of cacao butter. I also had a bag of coconut flakes in the cabinet begging to be used. (I would recommend using these macaroon shredded flakes because it took me forever to chop the flakes but I was too lazy to go on the hunt for them.
Making these truffles is a breeze with any high speed blender or food processor, especially if you can find pitted dates. I also got tons of ideas for variations on them by adding different flavored extracts like almond or orange, adding cacao powder, using a different type of nut like almonds or hazelnuts or even doing what I did on a few and inserting a whole macadamia nut into the center of the truffle. You could roll these in nuts instead of coconut as well.
1/2 cup medjool dates (pitted)
1/2 cup macadamia nuts
1/4 cup food grade cacao butter (melted)
3/4 teaspoons vanilla extract
1/2 teaspoon peppermint extract (or 5-6 drops of food grade peppermint oil)
1 pinch Celtic sea salt
1/2 cup coconut (desiccated)
In a high speed blender or food processor, blend dates, macadamia nuts, vanilla extract, peppermint extract (or oil), and celtic sea salt until a paste. Drizzle in cacao butter and blend until smooth.
Roll it into teaspoon sized balls coat with coconut. Allow to chill in the refrigerator for about 30 minutes until firm. If the weather is warm keep them chilled but if you have a cooler house you can leave these out and see them fly off the plate.
see more: http://thedetoxdiva.com/sunday-sweets-white-chocolate-peppermint-truffles/#!prettyPhoto